Smith Point

with crispy panchetta, poached egg and brown butter

with potato and zucchini roost, preserved lemon and creme fraiche

with roast garlic aioli, pickled beets, arugula and parmesan

with fresh herbs and lemon butter

with minted yogurt, preserved lemon and smoked tomato coulis

with fresh ricotta, fava beans and oven-dried tomatoes

with soba noodle salad and spicy peanut sauce

with shrimp, herbs, carrots, rice noodles and chili lime sauce

with potato and cabbage hash and mustard cream

with orecchiette pasta, sweet peas and garlic cream

with rosemary and grilled polenta

with stilton, toasted shallots, and red wine vinaigrette

with mustard dijon vinaigrette and warm croutons

with basil pesto, cucumbers, red onions and chick peas

with prosciutto and mint

with mustard vinaigrette and mache

with blood oranges, ginger, avocado and crushed sesame

with fresh lime, peppers, celery hearts and pineapple

with walnut oil, lentils, aged goat cheese and escarole

with blue cheese butter, tomato provencal and creamed spinach

with preserved lemon, olive oil, wilted spinach with currants and pine nut pesto

with angel hair pasta, gremolata and toasted bread crumbs

with lemon, capers and brown butter with boiled new potato

with tomato and sweet corn salad, blue cheese butter and tarragon vinaigrette

with apricot preserves, sauteed broccoli rabe and roasted garlic

with wasabi, sweet soy and sesame lime salad

with grilled eggplant and tomato gratin, fried sage and black olive tapenade

with saffron, wine and cream, with fennel, oven-dried tomato and gremolata

with cinnamon cous cous, pine nuts, dried apricots, basil and apricot beurre blanc

with creamy polenta, sauteed wild mushrooms, fresh thyme and gremolata

with sauteed spinach, currants, smashed fingerling potatoes and tomato chili jam

with coconut lentils, tangerine salad and tarragon

with tomato basil linguini and caramelized cauliflower

with smashed brussel sprouts, mint and goat cheese butter

with tabouleh and grilled red onions

with saffron orzo pasta salad with feta cheese, chives, olives and tomato

with cannellini beans, pancetta, sage and balsamic glaze

with shortbread biscuits

with amaretto mascarpone

with braised apricots, toasted almonds and mascarpone

with chocolate ganache and pistachios

with cream cheese frosting

with coconut and graham cracker crust

with almond pound cake and whipped cream

with powdered sugar

with honey and warm shortbread cookies

with coconut crème anglaise

with blueberries and maple syrup

italy aromas of fresh almonds and peaches

spatlese, germany apricots, peaches and green apple with a hint of sweetness

loire valley, france un-oaked style with lots of citrus flavors

marlborough, new zealand crisp, clean flavors

california blueberry and vanilla flavors with a velvety texture

central coast, ca aromas of red cherry and cola with vanilla and a touch of smoke

napa valley, ca plum, cherry and black currant with excellent richness

australia classic australian shiraz, blueberry tones